Joan Nathan's doing another Q&A about Rosh recipes in the NYT. Yours truly asked her the following:

"dear joan: what holiday dishes might you recommend for those who are gluten [wheat] & dairy intolerant and tree-nut-allergic?thank you!"

This was her reply: “allergic to nuts, milk and flour. Hmm. I would try to make a bread like teff, that I made recently out of spelt flour, soaking it in water, and letting it rise for two days covered. Then I added a little yeast and more spelt flour before we fried the bread like a pancake. It was spongy and delicious but wrap it in a spicy chicken dish like the Ethiopian one in Jewish Cooking in America. You can also make a lovely quinoa salad with pomegranates, apples, oranges and other harbingers of a good new year or a hot quinoa pilav with fresh fall vegetables like squash and carrots. I would make good coconut macaroons for dessert with some biblical dates. — Posted by Joan Nathan”

I appreciate the quinoa salad recipe-that sounds yummy. But I’m a little confused by her bread suggestion. Is she suggesting make teff bread but make it with spelt [i.e. which is wheat and be a big no-no]. Or did she mean make a spelt bread she concocted but use teff and she transposed the words? Hmmm.

Comments

Nice! I have one of Joan's big cookbooks- Jewish Cooking in America, I think is the title. It seemed to me she was referring to the spelt bread she had made, and saying she bet teff would a suitable sub for the spelt.

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SLOANE MILLER, MFA, MSW, LMSW

ABOUT ME:

I have had food allergies my entire life. I'm anaphylactic to all tree nuts and salmon; I’m also allergic to eggplant and some types of melons; and OAS to many fruits and vegetables. I live a full life and I am committed to helping other people with food allergies do the same.

Whether through my award-winning blog Please Don’t Pass the Nuts™, my critically acclaimed self-help book Allergic Girl: Adventures in Living Well with Food Allergies, one-on-one counseling with adults and families dealing with food allergies, public speaking engagements or recipe development for national food manufacturing brands, I offer experienced insights and guidance on how to get more out of a life lived with food allergies.

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The content on this blog is based on my personal experiences and intended solely for entertainment purposes only. I am not a medical professional and the content on this blog is not to be considered medical advice.